Zubatka sous-vide with butter
A source of high-quality protein and omega-3 fatty acids, this dish supports heart and brain health. The delicate taste of the dentex combined with butter creates a harmonious culinary delight.
Cut the fillet of the blue whiting (400 g) into portion-sized pieces. If using a steak, remove the skin and bones.
Mix water, salt, and allulose for the brine. Submerge the blue whiting in the brine for 30 minutes: this will make the fish juicier and firmer. After brining, rinse the fish with cold water and pat it dry with paper towels.
Pack the blue whiting with butter (30 g) in a vacuum bag or zip-lock bag. Optionally, add a little lemon zest or thyme.
Cook using the sous-vide method at 50 °C for 1 hour. Then remove the fish from the bag and dry it again.
Heat a skillet over medium-high heat, melt a bit of the oil from the bag, and quickly sear the blue whiting until golden brown. Serve with freshly ground black pepper and lemon juice (10 g).
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